Lentil Salad

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It’s also vegan, high in fiber, protein and only about 100 calories per serving.

I’ve LOVE making my chicken and lentil soup, but I was never really a fan of using lentils in a salad (I’m a picky legume eater). But the other day I bought a small lentil salad at my local health food store to try and take to the beach and really enjoyed it, but I paid twelve dollars a pound for it (for a small container). For that price I’ll make it myself for a fraction of what I paid, plus this makes a lot so you’ll get a few meals out of it. If you’re not a fan of lentils, you can use any legume such as white beans, chick peas or a mix.

Lentil salad

1

Freestyle Points

102

Calories

Total Time: 45mins

Yield: 5servings

COURSE: Lunch, Salad

CUISINE: American

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.

Ingredients

1cupdry brown lentils

1bay leaf

2sprigs fresh thyme

1cupfinely diced carrots

1/3cupfinely diced celery

1/4cupfinely diced red bell pepper

1/4cupfinely diced red onion

1/4cupminced parsley

1clovegarlic, minced

5tbsplemon juice

1tablespoonolive oil

1teaspoonkosher salt

fresh ground black pepper

Instructions

In a medium saucepan combine lentils, bay leaf, and thyme.

Add enough water to cover by 1 inch.

Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf.

Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

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85 comments

I’ve never been compelled to leave a comment on a recipe but I am so in love with this one! I made it exactly as written and added some roasted potatoes seasoned with Mrs Dash table blend. I am eating it on a bed of arugula.

I LOVE this recipe. It is so good. I make a whole pound of lentils and adjust the amounts of the other ingredients so that I have leftovers or to take to work for potlucks. I have also tried adding curry powder and balsamic vinegar which was delicious. You basically can add whatever veggies you want and it will be good. I have also mixed it with brown rice which was also good. You have to try it. Thank you, Gina….I love your recipes!

I loved this recipe. I used ready made lentils which made it quick and easy to make. I added chopped spinach because I did not have parsley. The lemon dressing makes it light and bright. Definitely will make again.

I love Skinnytatse. This site and the accompanying cookbooks have helped me to lose almost 31 lbs since January 2 (I still have a ways to go)! I made this salad a couple of weeks ago and there was something about the lemon flavor I didn’t love (and I LOVE lemons)! I read through the comments and used balsamic vinegar and now love this recipe and plan to make it again and again!

I’m not sure why this popped up on my feed two weeks ago, someone must’ve reposted it from somewhere, but I’ve made this three times now, the first time dividing the pepper & onion up in three portions, freezing two of them. I’ve varied what I’ve put in, depending on what I’ve had on hand

… adding chopped up cucumber/squash/tomato from the garden, broccoli/cauliflower. The variations are neverending and next time I shall try chickpeas. I printed the recipe because sure enough I’ve had

two co-workers ask me what I was eating and wanted a copy of the recipe. And you’re right… let those flavors meld over a couple of days and it’s even more yummy!

I have no doubt the flavors are awesome b/c what does Gina do that isn’t good?! 😉 But i need to know how long does this salad stay good for? I’m looking for healthy portable lunches to pack ahead on a camping trip. Thanks!

I made this yesterday and even though I complained a bit about chopping all those veggies up really tiny, I loved it! I brought a small bowl for lunch today and gobbled it up. I was a bit hesitant about the Bay leaf but it actually gave it a nice subtle flavor along with the extra lemon juice I added. Tonight will be the big test when the hubby eats it with the Salmon we’re having for dinner. Thanks for the recipe!!

I make this often and since there is only me in my household, it lasts a long time! I too add the cumin and extra garlic, vegetable broth: sometimes leave out the oil entirely. I take it to work for lunch and vary what I add to it: tomatoes, spinach, feta, mushrooms, avocado… This is surely a "go to" all summer.

Made a hurry-up single serving version by using 1 cup Trader Joe's presteamed lentils & "Healthy 8" chopped veggies (found in the produce section), so all the prep work needed was to chop the parsley & crush the garlic clove. Threw everything in a tupperware with the lemon juice, oil, S&P, shook it up, and placed in the fridge last night. Eating it at work right now on my lunch break, tastes great!

I made this today (the exact recipe- no substitutions ). It tastes amazing. All the different flavors on one spoon seem to burst in your mouth like a rainbow you can taste. I'd been searching for lunch options that included lots of vegetables and I'm so glad I ran across this recipe. Thanks Gina for yet another perfect recipe!

Another great recipe Gina! I made a few substitutions and it was still great. I substituted red onions with green scallions and parsley with cilantro. I only sauteed 1/2 the peppers and reserved the other 1/2 to add once dish was cool for extra crunchiness. I also reserved 1/2 the lemon juice to make a lemon vinaigrette which I added to cooled salad along with reserved peppers, extra cilantro, extra scallions and a dash of cumin….delicious and packed with nutrition!

I made this yesterday and have it for lunch today! It is so simple and good! I followed one of the suggestions and added cumin because I love it. I eat lentils a lot over the winter but now I have a perfect summer recipe! Thank you.

This is great, now I can make my own for around 1/10th the price! I was previously buying the pre made from the supermarket which ends up quite costly.I love the idea of adding feta too. I will probably serve with some rustic thin toasted bread, can't wait!

Sooo tasty. Served this as a side with SkinnyTaste Healthy Baked Chicken Nuggets for dinner tonight. I honestly thought, my husband would not eat it, but he actually liked it. Already excited about the leftovers for lunch tomorrow.

My bag of small green lentils from Trader Joe's says that it is 170 calories for 1/4 cup dry. This would be 680 calories for just the lentils in the recipe. Did I buy the wrong type for this recipe? I cannot wait to try this so I hope I didn't mess up!!

Gina.. how on earth do you dice your carrots that small? PLEASE tell me there is a tool for that… lol… I bought my spiralizer cause of you… and LOVE LOVE LOVE it and have sold at least 10 to my friends… is there something that will dice carrots? thanks Judy

i wasn't even going to fool around and DOUBLED the recipe! lol! i knew it was going to be a good one. these are the kinds of salad i pay big money for from a whole food deli as a treat. yeah for the recipe! the only change i made was a full head of roasted garlic. this is a perfect salad for a hot summer day! i made mine early this morning and now i'm enjoying it at lunch as i type this. 🙂 yum!thanks for the recipe! pinned it, going to twitter it. tracie

Made this tonight for a side dish and it was awesome! My two-year old loved it! I added cumin to the dressing, and used tarragon vinegar instead of lemons (still used 5 TB). I was delicious, and a great low-point dish. Can't wait to have leftovers.

I have only cooked lentils once and was left unsure as to if I had overcooked them. This recipe looks so fresh, tasty and healthy that I just might have to try again. And this would easily accommodate whatever veggies I happen to have on hand!

This looks similar to the yummy salad at Costco. Instead of lentils, it is quinoa with some cilantro as well. I've been meaning to recreate the yummy goodness and this looks like a great starting point! Thanks again!

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).